Swiss Chard Soup

You can see that chard is a superfood by looking at it and noticing the super dark green leaves, and once you know it is a member of the beet family (but without an edible bulbous root),^[1] it becomes even more obvious. It’s probably no surprise that chard is rich in Vitamin K, like collard greens, but they’re also packed with carotenoids and vitamin A. Consumption of these types of dark leafy greens have many benefits for the body, particularly the eyes in that they may decrease the risk of the most visually disabling form of macular degeneration.^[2]

After cutting out the stems, stack the chard leaves in manageable piles, roll them up into giant cigars, and slice the rolls.

The flavor of chard is fairly mild, I’d say a cross between beet leaves and spinach, and the leaves are versatile in stir fries and all kinds of recipes that can take leafy greens. This is my Hungarian chard soup and it’s very fast and easy. I think it’s similar to the Russian soup Shchav with a little more depth to it – you know I have to add paprika to just about everything. Cut out the stems from the leaves, chop them into about half-inch pieces, and save them for tomorrow.

Hungarian Chard Soup
2 T butter
1/4 C chopped onion
1/4 C finely chopped celery
1/4 C finely chopped bell pepper
2 T paprika
1 lg bunch chard leaves, chopped in 1″ slices
1/4 C flour
2 C organic low-sodium broth
1/2 C sour cream
1 C milk
Cook the onion, celery, and green pepper in the butter to soften and douse with paprika, about 3 minutes. Stir and breathe in that yummy smell. Add the chard, stir and cook for 5 more minutes. Sprinkle with flour, stir, then add the broth. Whisk in the milk and sour cream. Bring just to a boil then turn down to simmer a minute (or more) and serve.